Wild persimmon recipes?!
Something that tastes good and is very easy to make would be great!
----KEEP IT SIMPLE PLEASE!.Www@FoodAQ@Com
----KEEP IT SIMPLE PLEASE!.Www@FoodAQ@Com
Answers:
OMG! I haven't had persimmon's since I moved away from Indiana!. We used to go out in the fall to the woods and pick up as many persimmons as we could!. Then we would bring them home and make a puree out of them to make several different recipes!. We made Persimmon pudding, persimmon cookies and persimmon bread!. Here are the recipes:
Persimmon Bread
Ingredients:
2 eggs
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 cup raisins
Directions:
Preheat oven to 325 degrees F (165 degrees C)!. Oil a 9 x 4 inch pan!. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins!. In a large bowl, blend eggs, sugar, and oil!. Mix baking soda into pulp, and add to sugar mixture!. Fold in flour mixture!. Pour batter into prepared pan!. Bake for 75 minutes, or until tester inserted in the center comes out clean!.
Persimmon Cookies
Ingredients:
2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 cup white sugar
1/2 cup butter
1 cup raisins
1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F (180 degrees C)!. Dissolve baking soda in persimmon pulp and set aside!. Sift flour, spices and salt together, set aside!. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon!. Stir in dry ingredients!. Stir in nuts and raisins!. Drop by teaspoonfuls onto greased cookie sheet!. Bake for 15 minutes!.
Persimmon Pudding
Ingredients:
1/2 teaspoon baking soda
2 cups persimmon pulp
2 1/2 cups white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 pinch salt
2 1/2 cups milk
4 tablespoons melted butter
Directions:
Preheat oven to 325 degrees F (165 degrees C)!. Butter one 9x13 inch baking pan!. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs!. Mix well!. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter!. Stir to combine!. Pour into baking pan and bake for 55 minutes!. The pudding will rise but will fall when removed from oven!. Once cooled, keep in the refrigerator!. Good warm or cold!. Serve with whipped cream!.
Here's a great site on persimmons: http://tonytantillo!.com/fruits/persimmon!.!.!.Www@FoodAQ@Com
Persimmon Bread
Ingredients:
2 eggs
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 cup raisins
Directions:
Preheat oven to 325 degrees F (165 degrees C)!. Oil a 9 x 4 inch pan!. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins!. In a large bowl, blend eggs, sugar, and oil!. Mix baking soda into pulp, and add to sugar mixture!. Fold in flour mixture!. Pour batter into prepared pan!. Bake for 75 minutes, or until tester inserted in the center comes out clean!.
Persimmon Cookies
Ingredients:
2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 cup white sugar
1/2 cup butter
1 cup raisins
1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F (180 degrees C)!. Dissolve baking soda in persimmon pulp and set aside!. Sift flour, spices and salt together, set aside!. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon!. Stir in dry ingredients!. Stir in nuts and raisins!. Drop by teaspoonfuls onto greased cookie sheet!. Bake for 15 minutes!.
Persimmon Pudding
Ingredients:
1/2 teaspoon baking soda
2 cups persimmon pulp
2 1/2 cups white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 pinch salt
2 1/2 cups milk
4 tablespoons melted butter
Directions:
Preheat oven to 325 degrees F (165 degrees C)!. Butter one 9x13 inch baking pan!. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs!. Mix well!. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter!. Stir to combine!. Pour into baking pan and bake for 55 minutes!. The pudding will rise but will fall when removed from oven!. Once cooled, keep in the refrigerator!. Good warm or cold!. Serve with whipped cream!.
Here's a great site on persimmons: http://tonytantillo!.com/fruits/persimmon!.!.!.Www@FoodAQ@Com
PERSIMMON FRUIT CONFETTI
1 lb!. (453 gr) Red flame grapes, cut in half
3 large Fuyu persimmons, diced
2 large sweet apples, cored and chopped
2 C!. (480 ml) black raisins
30 dates, pitted and chopped
1 C!. (237 ml) pecans, toasted and chopped
2/3 C!. (177 ml) toasted pine nuts
Combine all ingredients in a large, attractive serving bowl and toss to distribute evenly!. This fruit dish can be made several hours ahead!. Serves 8 - 10 as a side dish!.
Note: Later in the season when cranberries are available, you can add 2 cups (480 ml) of fresh cranberries, pulse chopped in the food processor!. Add these shortly before serving to avoid loss of flavor!.
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Persimmon Salad Ingredients
1 pk (3-oz!.) lemon-flavored 3 Large; ripe persimmons,
1 pk (3-oz!.) orange-flavored Water
1 sm Can crushed pineapple; 1 ds Salt
Instructions for Persimmon Salad
1!. Pour both boxes of gelatin in a bowl!. Add 2 cups of boiling water and stir to dissolve the gelatin!. 2!. To the reserved pineapple juice add sufficient water to make 11/2 cups of liquid!. Add a dash of salt to the liquid!. Mix liquid into gelatin!. 3!. Chill until slightly thickened, then fold pineapple and persimmons into the gelatin!. Pour the gelatin into a greased mold and refrigerate until time to serve!. Serves 8
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1 lb!. (453 gr) Red flame grapes, cut in half
3 large Fuyu persimmons, diced
2 large sweet apples, cored and chopped
2 C!. (480 ml) black raisins
30 dates, pitted and chopped
1 C!. (237 ml) pecans, toasted and chopped
2/3 C!. (177 ml) toasted pine nuts
Combine all ingredients in a large, attractive serving bowl and toss to distribute evenly!. This fruit dish can be made several hours ahead!. Serves 8 - 10 as a side dish!.
Note: Later in the season when cranberries are available, you can add 2 cups (480 ml) of fresh cranberries, pulse chopped in the food processor!. Add these shortly before serving to avoid loss of flavor!.
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Persimmon Salad Ingredients
1 pk (3-oz!.) lemon-flavored 3 Large; ripe persimmons,
1 pk (3-oz!.) orange-flavored Water
1 sm Can crushed pineapple; 1 ds Salt
Instructions for Persimmon Salad
1!. Pour both boxes of gelatin in a bowl!. Add 2 cups of boiling water and stir to dissolve the gelatin!. 2!. To the reserved pineapple juice add sufficient water to make 11/2 cups of liquid!. Add a dash of salt to the liquid!. Mix liquid into gelatin!. 3!. Chill until slightly thickened, then fold pineapple and persimmons into the gelatin!. Pour the gelatin into a greased mold and refrigerate until time to serve!. Serves 8
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Persimmon Pudding
Ingredients:
2 eggs
? cup sugar
1? cups hot milk
? tsp!. salt
Directions:
Beat eggs and sugar together!.
Add milk and salt!.
In a 5 cup baking dish pour the above over 1? cups of persimmon pulp and stir together!. Set dish in a pan of warm water!.
Bake at 250° until pudding is set!.
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Ingredients:
2 eggs
? cup sugar
1? cups hot milk
? tsp!. salt
Directions:
Beat eggs and sugar together!.
Add milk and salt!.
In a 5 cup baking dish pour the above over 1? cups of persimmon pulp and stir together!. Set dish in a pan of warm water!.
Bake at 250° until pudding is set!.
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